Perfect Lentil Soup with Mashed Potatoes

Prep: 15 minutes Cook: 1 hour

Serves:6-8

By Vicki Brett-Gach
Vicki is a Certified Vegan Lifestyle Coach and Educator through Main Street Vegan Academy, and a Certified Personal Chef through Wellness Forum Health. Vicki completed training in Nutrition for a Healthy Heart, and earned a Certificate in Plant-Based Nutrition through the T. Colin Campbell Center for Nutrition Studies.

Ingredients

  • 1 large Vidalia onion, chopped
  • 4 celery stalks, chopped
  • 2 cups dried lentils, rinsed
  • 9 cups vegetable broth
  • 14 ounce can chopped or crushed tomatoes
  • 1 tsp cumin
  • 1/2 tsp curry
  • 1/2 tsp garam masala
  • 2 tsp kosher salt (generous)
  • 1/2 tsp coarsely ground black pepper
  • 1 bay leaf
  • 1/4 cup freshly squeezed lemon juice

Directions

Stovetop Instructions:
Combine all ingredients in a large soup pot, except the lemon juice and mashed potatoes. Bring to boil. Once boiling, reduce heat to simmer. Cover, and cook for one hour and 45 minutes, or until lentils are tender and begin to cook down to a smooth creamy soup.

Carefully remove the bay leaf. Use an immersion blender to create a slightly creamier texture, if desired. Stir in fresh lemon juice. Serve hot, with scoops of mashed potatoes.

Slow Cooker Instructions:
Combine all ingredients in a large slow cooker (Crock-Pot), except the lemon juice and mashed potatoes. Cover and cook on high setting for 6 hours or until lentils are tender. (All slow cookers have their own personality – older ones may take longer, newer ones may take less time.) Carefully remove the bay leaf. Use an immersion blender to create a slightly creamier texture, if desired. Stir in fresh lemon juice. Serve hot, with scoops of mashed potatoes.